00:00Hi everyone, I'm Yuto and today on Statue I'm going to show you how to make a creamy
00:04and delicious Japanese crab cream croquet. Let's get started.
00:09First you need a decent sized frying pan, heat on medium low and add 30 grams of unsalted butter.
00:15Once it's melted, add one medium onion, finely diced and fried until soft and slightly translucent.
00:23We don't want to let them brown so be careful of the temperature here.
00:28Once it looks like this, drain your crab meat and add it to the onions along with one teaspoon of
00:34ketchup.
00:41In Japan, crab meat is sold in 55 grams can like this, so I'm using two.
00:47If you can get five or six ounce cans instead, you can use that whole can, it doesn't need to
00:54be exact.
00:56Mix it until it's well combined, then sift in four tablespoons of all-purpose flour and mix again.
01:03We're basically making a rule here and when we add the milk, it's going to become thick and creamy.
01:10I'm adding 200 milliliters of whole milk, so add it a little at a time
01:15while whisking to loosen the mixture and prevent lumps.
01:32Once all the milk is added, season it with a pinch of ground pepper, a pinch of nutmeg,
01:37a quarter teaspoon of salt and about two tablespoons of meltable shredded cheese.
01:44This is Gouda, but you can use whatever melting cheese you like.
01:49Mix that together and then continue to stir over the medium-low heat until the mixture has thickened
01:55to about the same consistency as the mashed potato. I recommend switching to a spatula so that it doesn't
02:02get stuck to the whisk. It's also good for scraping the bottom of the pan to make sure nothing gets
02:08stuck or burnt. Okay, this looks good, so let's take it off the heat and transfer it to a white
02:14heat-proof container. Just spread it out thin to help it cool faster, and once it's cool enough to touch,
02:35cover it and freeze it for about 30 minutes. Keep in mind, it's important that the mixture is not frozen
02:42solid, so be careful not to forget about it. While we wait, I'm going to prepare the batter.
02:49Crack one egg into a bowl and add 15 milliliters of cold water.
02:56Whisk those together.
03:02And once combined, sift in five tablespoons of all-purpose flour. Whisk it again until smooth,
03:08then you can place it in the fridge or leave it in a cool place while you wait for the
03:14crab cream filling.
03:16My crab filling has set nicely, so now it's time to shape it. I'm just going to roughly divide this
03:23into eight pieces, then roll each piece into a barrel shape.
03:30I recommend to start heating your oil for deep frying now. The best temperature is between 170
03:37and 180 degrees Celsius. I find barrel is the easiest shape for this croquette because freezing
03:44makes it quite stiff. Like I mentioned before, you want to freeze it until firm, not solid. Otherwise,
03:51you won't be able to cut and shape it at all. To finish the croquette, cool each barrel with dusting
04:00of plain flour, then a layer of batter, and then roll them in a generous cut of panko breadcrumbs.
04:15If your oil isn't quite hot enough at this point, I recommend placing them back in the freezer just
04:21to stop them from losing the shape. You can also prep them in advance, then freeze them for up to
04:28three
04:28weeks if you want to make a larger batch. Once the oil is fully heated, gently drop the croquette
04:35into the pot and fry until golden and crispy. My pot is quite small, so I fry four at a
04:41time and keep the
04:42other fall in the freezer while I wait. It's important not overcrowd the pan as this will lower the oil
04:49temperature and could actually make the croquette fall apart, which would be a disaster. When they look
04:57like this, transfer them to a wire rack to drain off the excess oil.
05:11While they drain, we can whip up a quick Japanese-style croquette sauce. Simply mix two tablespoons of ketchup
05:21with one tablespoon of Worcestershire sauce, and that's it.
05:30And here they are! Beautifully crispy on the outside, creamy on the inside
05:35candy cream croquette with a drizzle of easy croquette sauce
05:41and a sprinkle of parsley.
05:46And I have a free mobile app now where you can easily follow the steps during the actual cooking.
05:52This is a great way to use as an in-kitchen companion after watching my youtube videos.
05:57The download link is in the description. Thanks so much for watching, I hope you enjoyed this one.
06:02If you want to learn more about this recipe, check out the written version of my blog,
06:07the links on the screen now. Hope see you again in the next video. Until then, happy cooking!
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